Ruddy zucchini cutlets are an ideal dish in the summer season. They can be served with garlic sauce or stewed with garlic, mayonnaise or sour cream. The main thing is to acquire young juicy fruits without hard seeds inside.
Prepare the indicated ingredients. Get the zucchini young, without seeds inside and a dense peel. Rinse it in water and cut off the ponytails on both sides.
Grate the zucchini on a fine mesh grater into a deep bowl. Add salt and stir. Leave for 10 minutes to let the liquid stand out from the grated mass and drain it, pressing the mass to the bottom of the container. This condition is mandatory, otherwise you will end up with pancakes, not cutlets!
Then beat the chicken egg into the container, add a pinch of ground black pepper and semolina. Stir thoroughly and leave for 20-30 minutes for the semolina to swell.
Heat vegetable oil in a frying pan and put the zucchini mass in it with a tablespoon, slightly trim so that the cutlets are oval. Fry on one side for 1-2 minutes.
Turn the patties over and fry for the same amount of time on moderate heat.
Place the squash patties on a plate and serve hot with sour cream or any other sauce of your choice.
Categories: Diet recipes